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Mini Crab Cakes with Homemade Remoulade

Mini Crab Cakes
Prep Time
5 minutes
Cook Time
10-15 minutes
Servings
4-6

Mini Crab Cakes are the perfect quick, effortless lunch or a simple appetizer that’s a breeze to prepare, serve and devour.  Use (4) bags of Maryland Crab Cakes or Jalapeno Crab Cakes and get 16 Mini Crab Cakes for 8+ people!  You can pair them with any sauce but we are crazy about this homemade Remoulade.

We have other suggestions for sauces here.

 

Ingredients

You will need (2-4)  bags of Maryland Crab Cakes or Jalapeno Crab Cakes

Remoulade

  • 1/2 c Mayo
  • 1 tbsp creole
  • 1 tbsp Dijon Mustard
  •  1 tbsp lemon, freshly squeezed
  • 1 tsp Paprika
  • 1 tsp Garlic, chopped
  • 2 tbsp celery, finely chopped
  • 1 tsp Worcestershire Sauce

Directions

  1. Pre-heat your oven to 450º
  2. Thaw the Maryland Crab Cakes according to package instructions
  3. Divide each Crab Cake into 4 bite-size balls. If you have 4 regular size Crab Cakes, you’ll have 16 Mini Crab Cakes
  4. Add Parchment Paper to a baking sheet and add all the Mini Crab Cakes, evenly spacing them out
  5. Place the baking sheet on the top rack and bake in the oven for 10-15 minutes until slightly crispy
  6. While the Mini Crab Cakes are baking, prepare the Remoulade by mixing all the ingredients together by hand
  7. Add a thin layer of the Remoulade to a serving dish, then plate the Mini Crab Cakes
  8. Add a dollop of Remoulade to each Mini Crab Cake and serve

 

Did this recipe tickle your tastebuds?  You can shop for Crab Cakes here

Recipe Notes

Convenient. Healthy. Affordable.

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